Consumers turn to snacks to explore new flavors. Check out today's flavor trends in snacks—from Southeast Asian flavors to umami to florals and more. https://lnkd.in/gR_fppVB
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It's National #PotatoChipDay! Potato chips are an excellent example of product versatility and utilizing market research effectively to truly hone in on consumer tastes and preferences. The variety of flavors is there because consumers are asking for it! And when you go around the world, you can find even more regional-specific flavors. Which flavor is your fav? Let us know below. 👇 Check out our market research services here: https://buff.ly/47dXBHK #MarketResearch #ConsumerTaste #ConsumerPreferences #KnowYourCustomer
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When we taste tea, we experience a lot of sensations at once. Many people intuitively start naming flavor notes as they taste tea (e.g., “I’m getting… stone fruit, chocolate, and biscuits!”). Flavor notes are certainly part of the tea-tasting process, but context is key. Where a note shows up in the hierarchy of taste—in aroma, taste, mouthfeel, or aftertaste— says a lot about whether it is a good note or a bad note, and the overall quality of a tea. Our most recent blog post is a guide to the sensory analysis of tea. We hope it can be a jumping-off point for experiencing tea more analytically, and finding more precise language to describe it. Find the guide here: https://lnkd.in/ecJYeBTE Our newsletter subscribers got this guide last week—subscribe to our newsletter today for regular educational articles about tea!
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Located in the top right corner of the TIPXY home page, the Flavor Finder, a flavor profiling tool, allows liquor lovers like you to input their unique flavor preferences for a broad list of spirit categories, and search for matching craft bottles! It's an awesome way to find new craft bottles that match your ideal personal flavor profile, and allows you to play around and add some sophistication and self-awareness to your spirit flavor preferences. https://lnkd.in/dgQZvxY6
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Is instant coffee considered real coffee? 🤔 Our latest blog dissects the world of instant coffee, exploring its production process, flavor profiles, and what defines it as 'real.' Stay informed and redefine your coffee choices. Read now: https://lnkd.in/gZNkDPBz #CoffeeCulture #InstantCoffeeInsights
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Day 77/100✨ Ever wondered why Tea-kada Annas pour coffee and tea from a height? AERATION plays a fundamental role in elevating the taste of coffee by influencing various factors that contribute to its flavor and aroma. Here's how: - Aeration enhances the coffee's aromatics by releasing volatile compounds, intensifying both aroma and flavor. It also facilitates controlled oxidation, which can enhance flavor complexity and depth. - By reducing bitterness perception through oxidizing bitter compounds, aeration leads to a smoother taste. It also helps in dispersing flavors evenly, thereby balancing the overall flavor profile for a more pleasant experience. - Aeration impacts the texture of coffee, making it smoother and more enjoyable in the mouth. This process results in a creamier consistency, enhancing the overall drinking experience. - It aids in quickly cooling down hot coffee, which in turn brings out more pronounced flavors. Techniques like nitro cold brew leverage aeration to create unique textures and flavors. - Additionally, aeration contributes to even extraction, ensuring a consistent flavor profile without the risk of over or under-extraction. Conclusion :D Oxygen does add life to food! Tags: #Day77 #100DaysOfLearning #REC #ECE #CoffeeLovers #Aeration #CoffeeFlavor #TeaKadaAnnas #CoffeeAromatics #SmoothCoffee #CreamyCoffee #learnandgrow #FlavorComplexity #NitroColdBrew #EvenExtraction #FoodScience #100days #CoffeeCulture #CoffeeExperience #23daystogo #Cafe #ArtOfNoticing #BaristaSkills #Kaapi #FilterCoffee #skills #Observation
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Check out this article from our brokerage partner, Mother Murphy's to get some insight on flavor trends. We are comin' for you, 2024!
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📢 Exciting News! 📢 T. Hasegawa is making headlines with our latest Flavor Lifecycles Flavor Flash Report! 🌟 We're thrilled to be featured in Snack & Bakery for our innovative insights into emerging #flavortrends and consumer preferences. The article highlights how our report provides a deep dive into the lifecycle of popular flavors, offering valuable data for industry professionals. From the rise of nostalgic #flavors to the growing demand for bold, global #tastes, our Flavor Lifecycles report is shaping the future of taste. Learn more about how T. Hasegawa is leading the way in flavor innovation and what trends to watch in the second half of 2024! 🔗 Read the full article here: https://lnkd.in/eEU4bBgf
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If you have ever been to another region of the world and been curious about how they ended up with the various flavors of chips that are on store shelves, this is the answer. Read this article to understand the secret food science behind chip flavor development, the rationale behind why "Lasagne" flavored Lays chips are only available in Thailand and not Italy, why it can take 7 years to introduce new flavors and the fascinating role immigration plays in which chips end up in which countries. https://lnkd.in/gHVMPWZg
Inside the surprisingly secretive world of crisp flavours
theguardian.com
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▫️ Consultant & Advisor | Nomad Lecturer | Ideator | Lifelong Learner | Content Creator | Ghostwriter | Beverages Tech | Sensory Science | R&D&I ▫️
Coffee is More than Flavor, the Creation of a Coffee Character Wheel (...) "Though many articles focus on assessing coffee's flavor, the coffee characteristics for the acidity, mouthfeel, and aftertaste form part of the industry-standard assessment. The existing coffee flavor wheels provide commonly used terms for the assessment. However, there is limited discussion about the coffee acidity, mouthfeel, and aftertaste character. In this study, the terms used for describing coffee acidity, mouthfeel, and aftertaste were collated from published literature, coffee sensory panels, and internet material. A total of 679 unique sensory terms were identified for acidity, mouthfeel, and aftertaste and correlated into word maps. Based on word relationships and usage, the number of terms was reduced to a total of 95 for acidity, mouthfeel, aftertaste, and an overall grouping for shared terms. The reduced terms were arranged onto a coffee character wheel organized from broad to specific. The created character wheel provides a concise list of terms for coffee cuppers to assess acidity, mouthfeel, and aftertaste. The coffee character wheel compliments the currently published coffee flavor wheels to provide explicit descriptors commonly used in the coffee industry. In addition to flavor, acidity, mouthfeel, and aftertaste are also used to assess coffee quality. Many sensory terms have been used to describe these attributes, but these used terms have not been summarized or discussed. Analysis of the used terms can assist in creating a common language surrounding the coffee character. The broad to specific terms on this coffee character wheel can help coffee cuppers to describe coffee acidity, mouthfeel, and aftertaste." in Williams, S. D., de Andrade, D., & Liu, L. (2023). Coffee is more than flavor, the creation of a coffee character wheel. Journal of Sensory Studies, 38(6), e12886. DOI: 10.1111/joss.12886 #Coffee #Sensory #Flavor #Mouthfeel #Aftertaste #SensoryLexicon #CoffeeFlavorWheel
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Uncover the true essence of what is oolong tea. Explore its flavor, benefits, and more for a delightful tea experience. Learn here more: https://lnkd.in/eD2axN-S
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